한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제15권2호
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- Pages.101-107
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- 1983
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- 0367-6293(pISSN)
자연발효(自然醱酵) 대두식품(大豆食品)의 영양적(營養的) 가치(價値)와 그의 제조(製造) 중(中) 효소활성변화(酵素活性變化)
Nutritional Evaluation of Naturally Fermented Soybean and the Enzymatic Activity Changes during the Preparation
- Lee, Sang-Yeol (Department of Food Science and Technology, Seoul National University) ;
- Min, Young-Kyoo (Korea Rural Nutrition Institute) ;
- Park, Kwan-Hwa (Department of Food Science and Technology, Seoul National University)
- 발행 : 1983.01.01
초록
한국산(韓國産) 대두(大豆) 4품종(品種)을
The four varieties of Korean soybeans were allowed to undergo natural fermentation for seven days at ambient temperature. The average pH of the product was 3.93 and titratable acidity was 1.94%. For all varieties of soybeans the content of riboflavin increased from 98 to
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